Chocolate Avocado Bundt Cake

After realizing that an avocado turned a banana yogurt smoothie into silk without making it taste like avocado, it occurred to me that an avocado might be able to work some magic with a chocolate cake. So I Googled Avocado Chocolate Cake, and seeing as it’s a big world, it appears that more than a few people have already had that idea. Last weekend, I followed a recipe for Avocado Chocolate Cake from Kirbie’s Cravings almost to a T. My only modification to the recipe was the addition of two eggs, simply because I couldn’t believe that the cake would hold together without them.

Lo and behold, the cake was moist, delicious, better than expected, and I have to believe that it would have held together just as well if I had left out the eggs that the recipe did not call for.

Unable to leave well enough alone, or out of a conviction that avocado in and of itself wasn’t quite weird enough in a chocolate cake, I switched it up this weekend, substituting strong coffee for the water, a cup of finely ground almonds for a cup of flour, and my own, on-the-fly concoction for the glaze. The result: an extra moist cake, rich with a mocha overtone, and definitely something that I will make again.

So now that this avocado thing is going well, I can’t decide whether to continue pushing the avocado envelope, or to run with some more off-the-grid chocolate combinations. Either way, it looks like good stuff is ahead this week.

Ingredients

2 cups unbleached flour

6 Tbsp. unsweetened cocoa powder

1.2 tsp. salt

2 Tsp. baking powder

2 tsp. baking soda

2 cups raw sugar

1 cup finely ground almonds, or almond meal

1/4 cup canola oil

1 1/2 cups strong coffee

1 avocado well mashed (pureed in a blender with about 1/2 cup of the coffee works well)